Chocolate Banana Bread

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Chocolate banana bread is a fabulous addition to breakfast or brunch, and the small amount of chile powder gives the bread a richer, more complex taste without really adding any heat.
Makes 1 loaf

1/2 cup unsalted butter at room temperature
1 cup sugar
2  large eggs
3 ripe bananas
1 tsp. vanilla
1-1/4 cup all-purpose flour
1 tsp. baking soda
1 tsp. ancho chile powder
1/4 cup good quality cocoa
1/2 cup buttermilk
6 ounces bittersweet chocolate, finely chopped

Banana bread:  Preheat the oven to 350° F.  Lightly grease the bottom and sides of a 9-x 5-inch loaf pan.  In the bowl of an electric mixer fitted with the paddle, beat together the butter and sugar until light and fluffy, about 2 minutes.  Beat in eggs, adding them one at a time.  Add bananas and vanilla.  Sift together the flour, soda, chile powder and cocoa onto a piece of waxed paper.  Add about one-third of the mixture to the banana mixture and mix well.  Add half of the buttermilk, then another third of the dry mixture; repeat.  Add chopped chocolate and mix until just combined.  Turn into the prepared pan and bake until a skewer comes out clean, about 1 hour.  Cool and unmold.